About Us

Adam’s is built around the people behind the counter, the people who walk through our doors and the communities we call home. Proper artisan baking, great coffee and a warm welcome to come with it.

Adam’s started life in May 2024, when we took over a butcher’s shop that had been part of Bedlington for over 60 years. We were a small team of chefs, not traditional bakers, but we knew the kind of bakery we wanted to build: one rooted in its community and obsessed about making things properly.

From market mornings to full counters

Our ambition from the start was pretty simple: proper sourdough, exceptional pastries, brilliant coffee and a relentless focus on craft and process.

So we got stuck in. We learnt batch by batch, loaf by loaf, trying new things, refining our craft, and getting a little better every day. Before long, the counter was growing and so was the team.

Adam’s mam started taking our bakes to Morpeth market every Wednesday and Thursday. The setup was pretty basic - on cold mornings she’d stand on cardboard with hand warmers in her pockets - but people kept turning up. Most weeks we’d sell out by lunchtime, regulars started placing orders ahead of the next market, and a proper little community began to form around us.

We opened Adam’s Morpeth in 2025, followed by Cullercoats in 2026. As the shops grew, so did the bakery and the team behind them.

Serious about craft

We’ve come a long way from that first white loaf, but the approach hasn’t changed much. We take what we make very seriously.

Our sourdough is still something we obsess over. Our stotties are hand-rolled and baked fresh every morning before most people are out of bed. Our pastry team is always experimenting, creating and refining. The menu moves with the seasons, new bakes are never far away, and there’s always something on the counter worth coming back for.

Good food. Good people.

The people behind Adam’s are a seriously talented bunch. Our team brings together some of the North East’s most talented bakers, with experience spanning Michelin-starred kitchens and some of the region’s leading hospitality venues.

The baking might happen out back, but Adam’s comes to life out front. Our team are the familiar faces who know their bakes inside out, love sharing what we make and have a knack for making a quick coffee feel like the best part of your day. Great hospitality matters to us just as much as great food.

Our bakers

We’ve come a long way from that first white loaf, but the approach hasn’t changed much. We take what we make very seriously.

Our sourdough is still something we obsess over. Our stotties are hand-rolled and baked fresh every morning before most people are out of bed. Our pastry team is always experimenting, creating and refining. The menu moves with the seasons, new bakes are never far away, and there’s always something on the counter worth coming back for.

More than just bread

Adam’s has never just been about what’s on the counter. It’s the bakers starting before sunrise, our regulars who’ve become friends, the local suppliers who shape the food we make, and the communities that have made each shop their own.

That’s what we mean when we say Adam’s is more than just bread.